Irresistible Gluten Free Salted Oatmeal Cookies Recipe

Soft, chewy, and packed with irresistible flavor, these gluten free salted oatmeal cookies dance between sweet and savory perfection.

Oats blend seamlessly with rich butter and a sprinkle of sea salt, creating a delightful twist on a classic treat.

Baking these cookies fills your kitchen with warm, comforting aromas that beckon everyone closer.

Each batch delivers golden-edged cookies with a delicate crisp exterior and tender center.

The delicate balance of sea salt cuts through the sweetness, making every bite incredibly satisfying.

No one would guess these delectable treats are free from gluten, thanks to their incredible texture and depth of flavor.

Grab your mixing bowl and get ready to bake a batch of cookies that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 163 kcal

Servings: 13

What Goes into Gluten Free Salted Oatmeal Cookies

• Butter: Provides rich, creamy foundation that creates tender cookie texture; choose high-quality unsalted butter for best flavor.
• Granulated Sugar, Brown Sugar: Delivers sweetness and helps create golden, crispy edges; select pure cane sugars for deeper caramel undertones.

• Gluten Free Flour, Cornstarch, Oat Flour: Ensures light, soft gluten-free texture; look for finely milled blends with minimal grittiness.
• Baking Soda, Cinnamon: Helps cookies rise and adds warm, comforting spice notes; use fresh, fragrant ground cinnamon.

• Egg: Binds ingredients and contributes to chewy structure; select fresh, room temperature eggs.
• Gluten Free Oats: Creates classic oatmeal cookie heartiness; choose certified gluten-free rolled oats.
• Flaky Sea Salt: Provides elegant finishing touch and flavor contrast; select delicate, light sea salt flakes.
• Optional Add-Ins (Nuts, Chocolate Chips, Dried Fruit): Introduces exciting textural and flavor complexity; choose high-quality, complementary mix-ins.

Baking Tools for Oatmeal Cookie Success

• Stand Mixer: Essential for creaming butter and sugars to a fluffy consistency.
• Flexible Spatula: Perfect for scraping down mixer bowl and beater.
• Large Mixing Bowls: Needed for combining dry ingredients and preparing mix.
• Cookie Scoop (#20 yellow): Helps portion consistent cookie dough balls.
• Baking Sheet: Used for baking cookies in the oven.
• Parchment Paper: Prevents cookies from sticking and ensures easy cleanup.
• Round Cookie Cutter (optional): Helps shape cookies into perfect circles.
• Cooling Rack: Allows cookies to cool evenly after baking.

Steps for Making Gluten-Free Oatmeal Cookies

• Kitchen Prep

Grab your stand mixer and ensure all ingredients are at room temperature for the best cookie texture.

• Butter and Sugar Magic

Combine softened butter, sugars, and salt in the mixer bowl. Whip until the mixture becomes fluffy and turns a light, creamy color.

• Dry Ingredient Blend

Mix gluten-free flour, cornstarch, oat flour, baking soda, and cinnamon in a separate bowl to create a smooth, even powder.

• Egg Integration

Slowly add the egg to the butter mixture, allowing it to blend completely while scraping down the sides of the bowl.

• Mixing Technique

Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined to maintain a tender cookie texture.

• Oat and Mix-In Addition

Fold in gluten-free oats and any additional ingredients, being careful not to overmix the dough.

• Dough Resting

Chill the cookie dough in the refrigerator for at least 4 hours, allowing flavors to develop and develop a richer taste.

• Preheating and Preparation

Set the oven to 350°F and line a baking sheet with parchment paper for easy cookie removal.

• Portioning and Baking

Scoop dough onto the baking sheet, leaving space between each cookie. Bake for 10 minutes, rotate the pan, then bake for an additional 6-8 minutes until golden.

• Finishing Touches

Sprinkle with flaky sea salt and let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.

Smart Tips for Baking with Oats

• Swap chocolate chips for dried cranberries, chopped nuts, or white chocolate chunks to personalize the cookies and match your favorite flavor combinations or seasonal mood.
• Freeze portioned cookie dough balls on a baking sheet, then transfer to a freezer bag for instant homemade treats. Bake directly from frozen, adding 2-3 extra minutes to cooking time for perfect results.
• Let cookie dough rest in the refrigerator longer for deeper flavor development and chewier texture. Room temperature dough creates flatter, crispier cookies, while chilled dough maintains a thicker, softer center.
• Store cooled cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking and maintain maximum freshness and crisp edges.

Serving Gluten-Free Salted Oatmeal Cookies

• Cookie Breakfast Companion: Pair these gluten-free salted oatmeal cookies with a warm cup of morning coffee or herbal tea for a delightful start to your day.
• Dessert Plate Elegance: Serve alongside vanilla bean ice cream or a dollop of whipped cream for an elevated sweet treat that impresses guests with minimal effort.
• Lunchbox Happiness: Pack these cookies in school or work lunch containers as a special gluten-free snack that provides a touch of homemade comfort and energy.
• Afternoon Tea Delight: Create a charming cookie platter with these salted oatmeal gems during mid-afternoon relaxation, perfect for sharing with friends or enjoying solo.

Storage Know-How for Oatmeal Cookies

• Fridge Fresh Strategy: Store unbaked cookie dough in an airtight container for up to one week. Seal tightly to prevent absorption of other refrigerator odors and maintain optimal flavor quality.
• Cookie Freezing Magic: Portion raw dough into balls, freeze on a baking sheet, then transfer to freezer-safe bags. Frozen dough remains excellent for 3 months, allowing spontaneous cookie baking whenever cravings strike.
• Counter Cool Zone: Fully baked cookies stay deliciously fresh at room temperature for 4-5 days when kept in a sealed container with a tight-fitting lid. Layer between parchment paper to prevent sticking and maintain texture.
• Smart Batch Management: After initial baking, divide cookies into portions for quick grab-and-go snacks. Wrap individual servings in plastic wrap or place in small containers for convenient lunch packing or quick treats during busy weeks.

Scrumptious Gluten Free Salted Oatmeal Cookies Recipe

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4.8 from 17 reviews

• Total Time: 30 minutes
• Yield: 13 1x

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Description

Salted oatmeal cookies combine sweet and salty notes in a delightful gluten-free treat. Crisp edges and chewy centers make these cookies irresistible for those craving a balanced, indulgent snack you’ll want to share.

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Ingredients

Scale 1x2x3x

• 113 g unsalted butter (room temperature)
• 1 large egg
• 150 g gluten free old fashioned oats
• 120 g light brown sugar
• 90 g granulated white sugar
• 120 g gluten free multipurpose blend
• 50 g gluten free oat flour
• 100 g add-ins (e.g., Valrhona Dulcey – Caramelized White Chocolate)
• 20 g cornstarch
• 1 tsp Diamond Kosher Salt
• ½ tsp baking soda
• 1 tsp ground cinnamon
• Maldon Flaky sea salt (to finish)

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Instructions

1. Creaming: Whip room temperature butter, sugars, and salt in a stand mixer at medium speed until light, fluffy, and pale, approximately 6-8 minutes. Scrape down bowl and beater midway through mixing.
2. Dry Ingredient Preparation: Whisk gluten-free flour, cornstarch, oat flour, baking soda, and cinnamon in a separate bowl until thoroughly combined.
3. Egg Integration: Add egg to butter mixture on low speed, blending completely and scraping down sides of the bowl.
4. Ingredient Incorporation: Gradually mix flour mixture into butter mixture on low speed until just combined. Gently fold in gluten-free old fashioned oats and chosen add-ins until evenly distributed.
5. Chilling Process: Transfer dough to a sealed container and refrigerate for 4-12 hours to develop deeper flavors and improve texture.
6. Preparation for Baking: Remove dough from refrigerator and let sit at room temperature until easily scoopable. Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
7. Portioning and Baking: Scoop dough using a 2-tablespoon cookie scoop, placing 6 cookie balls on prepared baking sheet with ample spacing. Bake for 10 minutes, rotate sheet, then continue baking 6-8 minutes until edges are golden and centers set.
8. Finishing Touches: Optional: Use a round cookie cutter to shape cookies while warm. Sprinkle freshly baked cookies with flaky sea salt and cool on baking pan for 5-10 minutes before transferring to a cooling rack.

Notes

• Chill Dough Strategically: Refrigerate for minimum 4 hours to enhance flavor complexity and improve cookie texture, allowing ingredients to meld together perfectly.
• Master Mixing Technique: Cream butter and sugars precisely 6-8 minutes until light and fluffy, which creates a smoother, more consistent cookie base with better structure.
• Optimize Baking Precision: Rotate baking sheet halfway through cooking to ensure even golden edges and uniform browning, preventing potential uneven baking spots.
• Salt Finishing Touch: Sprinkle flaky sea salt immediately after baking to elevate flavor profile, creating a delightful sweet-savory contrast that distinguishes these gluten-free cookies.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 163
• Sugar: 10 g
• Sodium: 90 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 27 mg